Another recipe comes out of one of my favorite books of all time Classic Liqueurs; inspired by a French Liqueur made from wild plums.
1 1/2 lbs dried pitted prunes, cut into halves
1 1/2 cups granulated sugar
2 1/4 cups vodka (I used Monopolova)
1 1/2 cups brandy (I used Paul Masson)
Place cut prunes in an aging container. Add sugar, vodka and brandy; stirring well to combine. Cap and place in a cool place for one month. Stir weekly to dissolve sugar.
After initial aging, pour liquid through a wire strainer placed over a large mixing bowl. Press liqueur juices from prunes with the back of a wooden spoon. Remove prunes from the liqueur. Prunes may be saved for cooking, or I ate them on ice cream. Re-strain using a coffee filter or cheesecloth. Bottle and let age for two more months for the flavors to meld.
I know what you are thinking, why prune liqueur? Well, sometimes you just try and see what happens. Not only was I pleasantly surprised, frankly, but I was also amazed at how tasty the prune and brandy flavors are. Sweet and yet savory this liqueur would certainly cook well with pork and other meats.
Great Cocktail
Angel\’s Wing
1/2 oz Creme de Cacao
1/2 oz Creme de Prunelle
Pour gently in order so the liqueurs do not mix. Pour a little sweet cream on top.